Rye-spelt loaf- back with results
Abe and Mini this is for you.
I first started with making a new 100% hydration rye sourdough, which is nicely active and real bubbly..
The making of the loaf:
-Rye sourdough: 250g
-Water: 447g
(mixed these till dissolvement)
-Rye flour: 306g
-Spelt flour: 345g
-Salt: 10g
(added these to the watery mass, kneaded with a mixer a few minutes. the dough came out quite homogenous and not as sticky as I expected).
Fermented for a few hours in room temperature and then in the fridge for the night.
The next morning- let it uncool a bit and then baked for 15 minutes with steam on 230c, and another 30 minutes on 200, without steam.
I got a bit of an oven spring (and a really nice rise during the night). The loaf is quite condensed but holey as you can see, and the taste is mildly sour, and actually quite nice.
I'm happy!
Looks very tasty and wholesome. Your crumb is nice and even with good structure. You won't get crazy open holes in the crumb with a mixture of rye and spelt. You caught your starter at a good time and it's healthy. That's good. Hope that you've kept some behind for next time. Looking forward to seeing more!
- Abe.
Wow, I would not have thought to combine spelt and rye, especially with such a large percentage of rye, since I would expect to get a super-dense bread. But your bread looks no denser than a majority whole wheat. I suspect you have a wonderfully healthy starter and that you have great instincts on timing. Good job!
weak and weaker gluten! Plus the whole grains want to cut what little gluten strands there are! The result has to be tasty and that crumb for a 100% whole grain bread of this type is great.
Well done and happy baking
it is indeed surprising.. but prooves that streching the limits of whole grain is possible :)